Fruit tart with chantilly cream
8 servings
60 minutes
Fruit tart with Chantilly cream is an exquisite treat infused with the spirit of French cuisine. Its history roots in baking traditions where delicate shortcrust pastry serves as the perfect base for a soft cream. The light and airy Chantilly cream is complemented by fresh fruits, creating a harmony of flavors – the sweetness of cream, the freshness of berries, and the subtle aroma of orange liqueur. This tart is perfect for celebrations and cozy evenings, adding a touch of elegance to every moment. The finishing touch is an apricot glaze that gives the fruits an enticing shine. It should be served chilled, enjoying each bite where the crispy base meets the silky cream. A true delight for gourmets!
1
For the sandy base, sift the flour into a bowl, add sugar, salt, zest, and diced butter. Rub into crumbs, add the egg with cold water and quickly knead the dough. Wrap it in film and refrigerate for half an hour.
- Wheat flour: 250 g
- Butter: 125 g
- Sugar: 3 tablespoons
- Salt: pinch
- Orange zest: 1 tablespoon
- Chicken egg: 1 piece
2
Preheat the oven to 180 degrees. Grease the tart pan with butter. Take the dough out of the fridge and roll it into a large circle. Place it in the prepared pan, trimming the excess. Line with parchment, add dry beans, and bake for 15 minutes. Remove the parchment and beans, return to the oven for another 10 minutes. Let it cool slightly, remove from the pan, brush with a thin layer of melted chocolate, and refrigerate.
- Butter: 125 g
- Dark chocolate: 50 g
3
For the chantilly cream, whip the cream with vanilla sugar and powdered sugar. Fill it into the sandy base with a layer of set chocolate.
- Heavy cream 35% fat: 250 ml
- Vanilla sugar: 1 tablespoon
- Icing sugar: 2 tablespoons
4
Cut fresh fruits into pieces or make balls using a special spoon. Place the fruits on the cream.
- Fruit: to taste
5
For the glaze, melt apricot jam and mix it with orange liqueur. Use a pastry brush to coat the fruits. Keep the tart in the refrigerator until serving.
- Apricot jam: 3 tablespoons
- Cointreau: 1 tablespoon
